Raspberry Dessert (Arlene Cadinha)

Ingredients

1/2 cup butter, melted

1/4 cup brown sugar

1 cup flour

1 cup chopped walnuts

3 egg whites

1 cup sugar

2 cups raspberries (can use frozen)

1 Tbsp lemon juice

1 tsp vanilla

1 cup whipping cream (whip to use in receipe)

Directions

In large bowl, stir together melted butter, and brown sugar. With fork, mix in flour + chopped nuts. Distribute evenly over bottom of a baking sheet that has sides (jelly roll pon). Do not press down-leave as loose, crumbly mixture. Bake crumbs at 400°F for 10-15 min. or until golden brown, stirring occasionally. Set aside to cool.

In a large bowl, beat the egg whites until soft peaks form, gradually adding sugar. Add the berries, lemon juice and vanilla. Beat on HIGH speed untl tripled in volume and stiff peaks form. This takes 10 - 15 min. usually. Whip the cream in a separate bowl.

Fold whipped cream into the raspberry mixture.

Spread all (but 1/2 cup) of the crumble mixture in the bottom of a 10" spring form pan or a 9x13"x2" pan. Top with the raspberry mixture. Sprinkle the remaining crumbs over the top. Freeze until immediately before serving.